Russianblini Recipes

BLINI RECIPE

Steps:

• Mix 2 cups of warm (under 90F) milk with 1 Tbsp of sugar, and 1/2 tsp of yeast and allow to sit for about 10 minutes.
• Then, add 1 egg and 1 1/2 cups of flour and 1/2 tsp of salt. Place the whisk in the middle and slowly start to whisk the mixture into a smooth batter. If you try to keep your whisk only in the middle of the mixture and allow the flour naturally to come towards the middle to be whisked, you will have a smooth batter with no lumps. Lastly, add 2 tbsp of oil and whisk until smooth once more. If you still ended up with flour lumps in the batter, pour the batter through a sieve to remove them.
• Cover the mixture with a tea towel and set it into the oven with the light on (do not turn on the heat) or any other warm, draft-free place for about 45 minutes to 1 hour. During this time the mixture should form a foamy top. Stir the batter and preheat your skillet for cooking crepes.
• Preheat an 8-inch skillet over medium heat until it's thoroughly heated and you can feel the hotness of the pan if you hover the palm of your hand about 2 inches above the skillet.Pierce 1 tbsp of cold butter with a fork, then quickly grease the bottom of the pan with the butter.Next, using a 1/4 cup measuring spoon pour the batter in the middle of the pan and swirl it to cover the bottom completely. Cook for several minutes until the top is no longer wet. Then, using a spatula carefully flip the crepe and cook on the other side for a couple more minutes. Transfer to a plate. Continue cooking the crepes in this manner until all batter is used up. Do stir the batter throughout cooking so the flour doesn't settle in the middle.

RUSSIAN BUCKWHEAT BLINI PANCAKES

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the buckwheat flour with the all-purpose flour, salt, and instant yeast .
• Make a well in the center and pour in the milk, mixing until the batter is smooth.
• Cover the bowl and let the batter rise until doubled, about 1 hour.
• Stir into the batter the cooled, melted butter and the egg yolk.
• In a separate bowl, whisk the egg white until stiff but not dry.
• Fold the whisked egg white into the batter.
• Cover the bowl and let the batter stand 20 minutes.
• Heat a nonstick skillet over medium heat.
• Drop quarter-sized dollops of dough into a pan, being careful not to overcrowd it. Cook for about 1 minute or until bubbles form.
• Turn and cook for about 30 additional seconds.
• Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep them warm. Repeat the frying process with the remaining batter.

RUSSIAN BLINI

Steps:

• Dissolve yeast in water and let set for 3-5 minutes.
• In large bowl, mix 1/4 cup buckwheat flour and 2 cups white flour.
• Make a well in the flour and pour in the yeast mixture.
• Slowly mix with a wood spoon, then beat mixture until smooth.
• Cover and let sit in warm spot for 3 hours.
• Stir vigorously and add the rest of the buckwheat flour.
• Cover and let sit in warm spot for another 2 hours.
• Stir and slowly add milk, egg yolks, salt, sugar, 3 tbsp butter and 3 tbsp sour cream.
• In a separate bowl, beat egg whites until stiff.
• Fold egg whites into dough.
• Cover and let sit for another 30 minutes.
• Coat the bottom of a frying pan with butter and heat.
• Place 3 tbsp batter in pan & fry 2-3 minutes.
• Brush with butter and flip, and fry other side 2-3 minutes.
• Keep warm in 200 degree oven until all blini are made.
• Serve with melted butter, sour cream, caviar and or lox.

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

BLINI (RUSSIAN PANCAKES)

Steps:

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

RUSSIAN BLINIS WITH CAVIAR

Steps:

• Scald the milk and set aside.
• Dissolve the yeast in one-fourth cup warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
• Whip the egg whites until they stand in stiff peaks and fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.